Luckily for us, we have a bunch of beets ready for the pulling. This is the first year I've planted beets in the garden, since I'm not, typically, a beet eater. However, my mom loves them, and I know they're relatively easy to can, so I thought I'd give them a try.
I planted Chioggia beets, primarily because they had cool stripes in the picture.
Sure enough, when you cut off the tops - there are some really fluorescent stripes!
6 large beets
2 T chopped parsley (I used cilantro since it was in the garden)
2 1/2 T freshly squeezed lemon juice
2 T olive oil
Minced red onion, salt, and pepper to taste
|I was surprised how many of the stripes remained after cooking!|
1. Boil beets until tender. Remove from water, then remove skins when cool enough to touch.
2. Cube the cooled beets.
3. Mix with remaining ingredients.
4. Let marinate in the fridge 1 hour (up to 24 hours), before serving.
As a non-beet eater, I was really surprised how sweet and amazing these were. Definitely will do this recipe again!